Mango puree soup in the Profi Cook multi-blender

Category: First meal
Mango puree soup in the Profi Cook multi-blender

Ingredients

Chicken breast 1 PC.
Bulb onions 0.5-1 pcs. taste
Fresh carrots 1 PC.
Fresh garlic 1 clove
Fresh potatoes 2 pcs.
Mango fresh 1 PC.
Chicken broth (water) to taste, to the thickness of the soup
Salt, pepper (spices) taste
Butter (ghee) slice, for sautéing breast and vegetables
Honey 1-1.5 tbsp. l.
Thick sour cream for serving soup

Cooking method

  • Cut the breast into small pieces.
  • Mango puree soup in the Profi Cook multi-blender
  • Cut onions, carrots, potatoes, mango into pieces.
  • Heat oil in a frying pan, add breast, onion, carrot, a pinch of salt, spices, garlic and sauté until the juice of vegetables and meat evaporates. Do not overcook!
  • Mango puree soup in the Profi Cook multi-blender Mango puree soup in the Profi Cook multi-blender
  • Place vegetables and breast in a blender bowl, add mango potatoes in chunks.
  • Mango puree soup in the Profi Cook multi-blender
  • Add chicken broth until thick, stir, taste with salt. You don't need to add a lot of water or broth, since vegetables will give a lot of their juice during cooking. It is better to add liquid during cooking, for which you can open the glass lid and add as much as needed. This cap does not lock, which is very good! It is not recommended to climb with a spoon into a blender, it is fraught with troubles and injuries. "
  • Plug the blender into an outlet, press the START button.
  • Set the "three stripes" mode strong, for cooking, the cooking temperature is 100 * C., The default time is 25 minutes. Since my vegetables are sautéed, the breast is almost ready, I did not increase the cooking time. The soup began to boil immediately, and a violent boil began in 5 minutes.
  • Mango puree soup in the Profi Cook multi-blender
  • At the end of cooking, the blender turns off by itself.
  • I turn on the speed of the blender at position "2" and crush the soup until puree.
  • I take off the jug, open the lid (unlock it) and taste it. Still, the mango gave its acid, so I added 1 tbsp. l honey, put on the base and beat the soup again to mix the honey with the liquid.
  • Done! I pour it into cups, add thick sour cream - serve it to the table!
  • Mango puree soup in the Profi Cook multi-blender

Note

Actually, I went to cook pumpkin puree soup, even the recipe was ready and thought out
But the bad uncle-aunt sellers sold me frozen pumpkin and it managed to deteriorate in a couple of days in the refrigerator - I had to replace the pumpkin with a mango, which caught my eye in time and was also waiting in the wings. Well, why isn't mango a pumpkin? Definitely a pumpkin!
My opinion is that the soup is delicious and worthy!
And the device is also worthy, he cooks soups well, I liked it, this is my "style!"
Cook with pleasure and bon appetit! Mango puree soup in the Profi Cook multi-blender

lu_estrada
Tatyana, you amaze, what an inventor! Mango soup ?? waw! I adore mango salsa, although I adore salsa made from any berry, but I can only imagine the soup, but I want to test it!
Admin
Necessity for invention is tricky What to do if the pumpkin is covered, but I was counting on it I even imagined at night how I would cook pumpkin puree soup, I lost the whole recipe
So I replaced it with mango, and I will say now that I did not regret it, good taste And with sour cream - very much!
gala10
From such a soup - a head in a round ... So - now you also need to want this multi-blender? ... Oooo ... Here I lived in peace, did not want anything, because I did not know ...
I take the recipe to bookmarks. Probably, sooner or later I will acquire such a technique, then I will pile ...
Tatiana, thanks for the recipe! Wow - mango, how exotic!
Kara
Bork instrument, as I understand it?
Mar_k
Admin, the soup is great, bookmarked it - it will come in handy! I'm seriously tuned in to the device!
Admin
Quote: Kara

Bork instrument, as I understand it?

No, not Bork This is a Profi Cook Multi-blender - discussion here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=352079.0
Lenny
Admin, and what kind of nozzle is there on Kenwood, in the photo to the left of Profic?
Admin
Quote: Lenny

Admin, and what kind of nozzle is there on Kenwood, in the photo to the left of Profic?

Someone is talking about what, and who and the interior are examining On the left next to the Kenwood combine stands, on it is a carousel for washing greenery. I'm also looking for a place where to stuff big toys, but I constantly use these
Lenny
Aaaaaa, I see. I thought it was a nozzle for Kesha. I have a question. In Profik, the temperature is 100 degrees, that's a lot for vitamins, it boils up a lot, right? Will it cook at 80 degrees?
Admin
Quote: Lenny

In Profik, the temperature is 100 degrees, that's a lot for vitamins, it boils up a lot, right? Will it cook at 80 degrees?

Is the temperature in a pressure cooker less than 100 * C?
If you cook once and to eat right now, then you can cook at 80 * C - but in any case, at least at the end of cooking, you need to turn it on at 100 * C for 2-3 minutes and boil at a high temperature.

We always cook soups at high temperatures, especially with meat and fish. And such soups will taste better, not raw, but rich.
Lenny
Here is the question with the pressure cooker torments me constantly. Will I ditch the vitamins there or not? In the internet, opinions are contradictory. I'm generally friends with a steamer for these purposes.
Admin

Lena, another question - and if you cook soups, meat and so on on the stove, vitamins are not crushed?

The very fact that the soup is a liquid, rich food cooked over a fire, and where all the active substances and vitamins pass into the water is already good! This is a complete, nutritious food for the body, cooked on fire!

If you think so, then you need to switch to a raw food diet.

Here, read the info here:
We eat soups every day! 🔗
Soup - yesterday, today, tomorrow ... 🔗

The most important thing is to understand the rules for processing products, their interaction with each other, the degree of processing - and then it will not be scary to lose vitamins
After all, they say correctly: the main thing is not what and how to cook, but why it is exactly how to cook

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